I have yet to meet a person that doesn’t exclaim “where did you get those pickles!” when I serve these crisp slices. There’s no canning involved, so if you can chop, stir and pour, you can make these!
Once we start picking pickling cucumbers from our farm in Abbotsford, we typically have until mid-August until the season runs out. The reason I’m telling you this is because once the season ends and rain sets in, we find that a lot of our guests are looking for ways to eat locally during those long winter months, but at that point there just isn’t quite as many options. But this year will be different for you because you’ll have a jar of your own homemade pickles, made from Lepp Farm grown cukes and dill weed.
